Program Summary
CULINARY ARTS - Associate in Science
Provides students with the necessary food service and culinary skills for an entry-level position in the culinary industry. This program offers a comprehensive foundation in culinary arts, including food preparation, nutrition, kitchen management, and safety and sanitation. Students gain practical 'hands-on' experience in modern commercial kitchen settings, reinforcing the theoretical knowledge presented in the classroom. The curriculum is designed to equip students with industry-relevant skills for immediate employment or potential transfer to a four-year institution to pursue a bachelor’s degree in culinary arts or a related field.
Career Opportunities
Food safety specialist, personal chef, caterer, baker, pastry cook, prep cook, line cook, institutional cook, restaurant cook, executive chef, kitchen supervisor, restaurant manager, hotel and lodging manager, and employment in wineries, clubs, restaurants, and theme parks.
Required Core (14 units)
Units: 14.0
CUL 210
CULINARY ARTS FUNDAMENTALS I
3.0
CUL 215
FOOD SAFETY AND SANITATION
2.0
CUL 225
BAKING AND BAKING SCIENCE I
1.0
CUL 243
CUISINES OF THE WORLD
1.0
CUL 290
CULINARY: WEIGHTS, MEASURES AND CALCULATIONS
1.0
NUTR 210
INTRODUCTION TO NUTRITION SCIENCE
3.0
HOSP 200
INTRODUCTION TO HOSPITALITY
3.0
Choose from one concentration:
Units: 11.0-15.0
Food Production (12-15 units)
Units: 3.0
3.0
CUL 220
CULINARY ARTS FUNDAMENTALS II
3.0
CUL 245
ADVANCED PASTRY ARTS
2.0
CUL 252
WORK EXPERIENCE IN CULINARY ARTS
1.0-4.0
CUL 255
CATERING PRINCIPLES
3.0
CUL 260 or CUL 261
3.0
CUL 261
FOOD PRODUCTION - BAKING AND PASTRY
3.0
OR
CUL 260
FOOD PRODUCTION - SAVORY COOKING
3.0
Sustainable Culinary (11 units)
Units: 11.0
AGPS 246
INTRODUCTION TO SUSTAINABLE AGRICULTURE
3.0
CUL 241 or CUL 242
2.0
CUL 241
CULINARY GARDENING: COOL SEASON CROPS
2.0
OR
CUL 242
CULINARY GARDENING: WARM SEASON CROPS
2.0
CUL 249
PLANT-BASED CUISINE
3.0
NUTR 249
PLANT-BASED NUTRITION
3.0
Total: 25.0-29.0
Program Outcomes
Practice professional and ethical manners while applying knowledge and skills imperative to achieve and exceed guest satisfaction.
Skills assessment
Identify and apply food safety and sanitation principles.
Skills assessment
Demonstrate flavor profiling, ingredient selection, cooking/baking techniques, nutrition, and presentation principles.
Skills assessment
Apply food and beverage management, leadership, customer service, and interpersonal skills.
Skills assessment
Demonstrate basic measuring, conversion, food costing, and yield management practices.
Skills assessment